Abstract
AbstractLactic acid fermentation was used to extract chitin from prawn shell (Nephrops norvegicus) at two different scales of operation. The fermentation products were characterized and compared with chitin extracted from the same source by a chemical method. Chitosans produced from the obtained chitins were evaluated in terms of their intrinsic viscosity, molecular weight and degree of acetylation (DA). The fermentation removed 690 g kg−1 and 770 g kg−1 of inorganic matter, 490 and 440 g kg−1 of protein and 540 and 770 g kg−1 of lipids from the shells at laboratory and pilot plant scales, respectively. However, the functional properties such as the DA of the chitin, the molecular weight and the DA of the chitosans were similar to those obtained for the chemically‐obtained chitin and its chitosan. Despite the incomplete extraction of chitin this biological process could be useful to produce chitin and chitosan in a more environment‐friendly approach. Copyright © 2004 Society of Chemical Industry
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: Journal of Chemical Technology & Biotechnology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.